Best 2 Frikadelle South African Meatballs Boerewors Style Recipes

Bask in the savory embrace of frikkadels, South Africa's succulent rendition of meatballs, and embark on a culinary journey with our selection of flavorful recipes. With options ranging from the classic boerewors-style frikkadels to tantalizing variations like chicken and mushroom meatballs, our comprehensive guide caters to every palate. Discover the art of crafting these delectable treats, from selecting the perfect mince to expertly shaping and cooking them. Elevate your frikkadel experience with our diverse array of sauces, from traditional tomato-based gravies to zesty peri-peri and creamy mushroom. Explore the versatility of frikkadels as they shine in various dishes, be it a hearty main course, an enticing appetizer, or a delightful addition to a braai platter. Indulge in the rich culinary heritage of South Africa and let the tantalizing flavors of frikkadels captivate your taste buds.

Recipes Included:

1. Traditional Boerewors-Style Frikkadels: Embark on a culinary adventure with this classic recipe, where succulent beef mince, infused with aromatic spices, transforms into golden-brown meatballs.

2. Peri-Peri Chicken Frikkadels: Ignite your taste buds with this vibrant rendition, where succulent chicken mince meets the fiery embrace of peri-peri sauce, creating a tantalizing harmony of flavors.

3. Creamy Mushroom Frikkadels: Revel in the comforting embrace of these meatballs, where minced beef and mushrooms unite in a creamy mushroom sauce, promising a symphony of umami flavors.

4. Italian-Style Frikkadels with Tomato Sauce: Experience the rustic charm of Italy with this recipe, where fragrant herbs and ripe tomatoes create a delightful symphony of flavors, complementing the tender meatballs.

5. Sweet and Sour Pork Frikkadels: Embark on an Asian-inspired culinary journey with these delectable pork meatballs, coated in a luscious sweet and sour sauce, offering a delightful balance of tangy and sweet flavors.

Check out the recipes below so you can choose the best recipe for yourself!

FRIKADELLE - SOUTH AFRICAN MEATBALLS - BOEREWORS STYLE

Frikadelle - South African Meatballs - Boerewors Style image

Frikadelle translated is "meatballs". I developed this recipe to recapture the flavours of the rustic South African sausage - "boerewors" means farmer's sausage.

Provided by Emjay99

Categories Lamb/Sheep

Time 1h

Yield 24 serving(s)

Number Of Ingredients 15

Ingredients

1/2 tablespoon fennel seed
2 tablespoons whole coriander seeds
1 1/2 lbs lean ground beef
1 lb lean ground lamb
1 cup soft breadcrumbs
3 tablespoons low-sodium beef bouillon granules
1 medium onion, finely chopped
2 garlic cloves, minced
1/4 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon fresh ground black pepper
1/2 teaspoon ground allspice
1/3 cup balsamic vinegar
1 egg, beaten
2 tablespoons vegetable oil

Steps:

Grind the whole fennel and coriander seeds with a mortar and pestle until a coarse consistency. Or, place them in a small Ziploc bag and hammer with a meat mallet, smooth side.
In a large mixing bowl combine all ingredients in the order given.
Mix well so that everything is evenly distributed.
Using an ice cream scoop - or a 1/3 cup measure - roll into balls then press slightly so they resemble chubby hamburgers - 2" in diameter - 3/4" thick.
At this stage you can freeze them as you would hamburgers.
To cook - heat the oil in a non stick frypan and brown on both sides.
Use the pan juice to fry up some sliced onion and make a rich onion gravy.
Return the patties to the gravy and cook on low until no longer pink.
Serve on top of creamy garlic mashed potatoes.
Instead of onion gravy - I sometimes simmer them in a curry sauce made of fried onion, garlic, curry powder (authentic quality) - coconut milk and crushed tomatoes in even quantities. Serve on basmati rice.

SOUTH AFRICAN SAUSAGE (BOEREWORS)

South African Sausage (Boerewors) image

This is the best sausage I have ever had. It will make any South African Homesick instantly. It is very filling. I got it when I lived in South Africa for a couple of years.

Provided by Zookeenee

Categories Pork

Time 1h15m

Yield 40 sausages

Number Of Ingredients 11

Ingredients

2 kg well matured beef
1 kg fatty pork (neck, shoulder, belly)
45 ml whole coriander seeds
5 ml whole cloves
30 ml salt
15 ml fresh ground black pepper
2 ml grated nutmeg
10 ml ground allspice
10 ml brown sugar
125 ml dry red wine or 125 ml dark vinegar
90 g thick sausage casings, soaked in water

Steps:

Skip the first few steps if you are using ground beef and pork.
Prepare beef and pork by trimming off all sinew, and other nasty bits and pieces that may affect the texture.
To facilitate mincing, cut meat into long, narrow strips about 3 inch in diameter and freeze for about 30 minutes.
Mince meat through a course mincer for a rough texture, or finely if you prefer.
Allow the meat to be fed through with very little assistance from the tamper.
Finish off by mincing a piece of bread to remove every vestige of meat from the mincer.
Roast coriander and cloves in a dry frying pan, tossing the spices about until uniformly brown and aromatic.
Don't allow to burn.
Grind spices with a pestle and mortar, sift to remove husks, mix with remaining spices and sugar and sprinkle over the mince.
Lightly mix in wine or vinegar.
Drain the casings and place over one end of the filling horn (I use the kitchen aid attachment and carefully push all of the casings on leaving a 3 inch length hanging down).
Tie a knot in this.
Grabbing hold of a second pair of hands at this point makes wors-making less traumatic.
You can then feed the mixture in while your assistant hold the casings, guiding the filling inches.
Feed the mixture into the mincer a little at a time, while securing the casing with a gentle pressure of one hand on the horn to control the unrolling of the casing as its filled.
Mould the sausage with your hand to make it uniformly thick.
Don't pack the casings too full, or the wors will burst while cooking, but try to avoid air bubbles.
After the casing has been filled, remove it - still attached to the horn - from the machine.
Push any remaining filling into the casing and tie a knot in the end.
BBQ quickly over hot coals.
The skin should be crisp and the middle just pink.
Serve immediately.

Nutrition Facts : Calories 395.4, Fat 39.2, SaturatedFat 16, Cholesterol 66.8, Sodium 383.6, Carbohydrate 0.7, Fiber 0.2, Sugar 0.2, Protein 8.7

Tips:

Use high-quality beef: The quality of the beef you use will greatly impact the flavor of your meatballs. Look for ground beef that is at least 80% lean.
Don't overmix the meat: Overmixing the meat will make the meatballs tough. Mix the ingredients just until they are combined.
Use a light touch when shaping the meatballs: Don't pack the meat too tightly, or the meatballs will be dense. Just gently shape the meat into balls.
Cook the meatballs over medium heat: Cooking the meatballs over medium heat will help them cook evenly and prevent them from burning.
Don't crowd the meatballs in the pan: If you crowd the meatballs in the pan, they will not cook evenly. Make sure there is enough space between the meatballs so that they can cook all the way around.
Serve the meatballs with your favorite sauce: Frikadelle meatballs are delicious served with a variety of sauces, such as tomato sauce, gravy, or barbecue sauce.

Conclusion:

Frikadelle meatballs are a delicious and versatile dish that can be enjoyed by people of all ages. They are easy to make and can be served with a variety of sauces. Whether you are looking for a quick and easy weeknight meal or a special dish to serve at a party, frikadelle meatballs are a great option. So next time you are looking for a new recipe to try, give frikadelle meatballs a try. You won't be disappointed!